The other day I was in the mood for smooth and creamy. Time to make another parsnip soup. I discovered this soup last winter when I had both parsnips and cauliflower on hand. The soup was so successful that we planted parsnips in the garden this spring. The soup can be vegan by using coconut milk and that has become our favorite way to have it. It is easy and quick to make. And can be served either hot or cold.
Creamy Dreamy Parsnip Soup
1 onion, diced
1 Tablespoon of butter or oil
5 parsnips, scrubbed and diced
1 medium cauliflower, broken into florets
1 quart of water
1\2 can of coconut milk + 1 cup of water or 1 1\2 cups whole milk
1\4 teaspoon nutmeg
1) In 4-quart sauce pan sauté onion in butter or oil.
2) Add parsnips and cauliflower to onions. Cover with water (add more if 1 quart is not enough.) Simmer for 30 minutes until parsnips and cauliflower is very soft.
3) Blend soup to a very smooth consistency. Add milk and nutmeg.
4) Reheat gently to serving temperature.